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Cauliflower Kofta Curry

cauliflower kofta

Slightly modified recipe by Vegan Richa | Serves: 2 without rice, 4 with | Time: ~1hr 15 min



1/4 cup almond slivers

3 cups #cauliflower florets

1 hot green chili

1/4 cup chopped cilantro

1 tsp ginger powder

1/2 tsp coriander powder

1/2 tsp cumin

1/4 cup chickpea flour

1/4 cup breadcrumbs

1/4 cup shredded potato

1 tsp vegetable oil

1/2 tsp garlic powder

1/2 tsp salt

Flax egg or Neat Egg, possibly

Sauce 1 cup chopped red onion

2 #tomatoes, chopped

3 cloves of garlic

1 tsp vegetable oil

1 bay leaf

2 cloves

1 tsp ginger

1/4 tsp turmeric

1/2 tsp cumin

1 tsp sriracha

1/2 tsp salt

1 cup almond milk

1/2 cup water

cilantro, for garnish

cauliflower kofta



Preheat the oven to 425 degrees F. I mixed all the sauce ingredients together first, then started the kofta process.

Process the almonds in a food processor or blender to make a coarse mixture. Add all ingredients from cauliflower through cumin and process.

Transfer cauliflower mixture to a bowl. Add chickpea flour, 1/4 cup breadcrumbs, potato, oil, garlic, salt and mix well. Do not let the mixture sit at this point as the cauliflower will start to leak moisture. Add more breadcrumbs if needed. If the mixture is too dry, let it sit for a few minutes and then shape into balls, If it stays too dry, add 1 flax egg or Neat Egg to help bind.

Place on parchment lined sheet. Spray or brush oil on the balls. Bake 22-25 minutes or until golden. Before I put the kofta in, I started cooking the sauce for a couple minutes.


In a blender, add onion, tomato, and garlic and blend to a puree. Use a few tbsps of water if needed.

In a saucepan, add oil and heat over medium heat. Once hot, add the bay leaf and cloves and cook for a few seconds. Add turmeric, cumin, sriracha and a tbsp of water. Cook for a minute.

Add the blended puree and salt mix well. Cook uncovered until the mixture reduces to a thick wet paste, smells roasted and some oil can be seen on the edges, 20 to 25 minutes. Stir occasionally.

Add almond milk and water, mix and bring to a boil, about 5 minutes. Cook longer if needed for desired sauce consistency. Taste and adjust salt and spice. Add cayenne if needed.

Serve warm koftas, drizzled with enough sauce. Garnish with cilantro or cashew cream. You should serve with naan or rice, but I went with toasted tortilla, since I had it on hand, and it only takes a minute or so on the stove.

What I ate and drank today

2 decaf Americanos

Not nearly enough glasses of water

1 bowl of oatmeal with blueberries

Leftover onion soup

Small gala apple with cashew butter


2 beers


Still staying off the foot as much as possible. Did manage near 4,000 steps, still within FitBit's 2,000-5,000 sedentary range.

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